There’s nothing cuter and more tasty than homemade rainbow snacks, especially if they are multi-purpose. Marshmallows are used in so many sweets like: s’mores, hot chocolate, and rice crispy treats. Just to name a few. They are surprisingly easy to make from scratch, and adding some color to the batter makes your baking project feel more like an art project. Here’s a fun recipe that’s sure to add some joy to your table.
- 1 1/2 cups water
- 3 tablespoons gelatin ( or 3 packets)
- 2 cups sugar
- ½ cup water
- ¼ cup honey
- 1-2 drops (each) of the food coloring of your choice
- Sprinkles (optional)
To start: lightly cover a 9 x 13 pan with nonstick spray, then line it with parchment paper. Lightly coat the paper with a non-stick spray as well.
1. Gently pour 1/2 cup of water into a mixing bowl fitted with the whisk attachment. Sprinkle gelatin on top. Set aside.
2. In a small to medium sauce pan, stir together the remaining 1 cup water, sugar, and honey and heat over medium heat. Stir until the sugar dissolves. Once the sugar has dissolved, continue to cook the mixture without stirring it until the temperature reaches 240 degrees Fahrenheit, about 12-15 minutes. Remove from heat and transfer mixure to a heat proof bowl. Let it cool to 210 degrees Fahrenheit.
3. Pour the slightly cooled syrup mixture into your mixing bowl (it should be a gelatinous texture); beat on low until mixed. Increase your speed to high and beat until thick and fluffy. The mixture should triple in volume. This takes about 10 minutes. Working quickly, divide the mixture into three to six separate bowls and mix in food coloring (one color in each bowl). Using a lightly oiled spatula, scrape and layer each color into your prepared pan to mix them all together. Use a lightly oiled knife, and drag/ swirl it through the mixture to create a marbled effect.
Note: Don’t over-do it, or you might blend the colors too much.
Smooth the top surface as much as possible (the surface may not be completely even, but that’s okay). Set your masterpiece aside in a cool place (not the refrigerator) for 8 hours or overnight.
Note: Wait 1-3 hours before putting sprinkles on, so it cools enough to stick without melting them.
4. Take the marshmallow mass out of the pan and peel away the paper. Lightly dust the top and bottom of your marshmallow with a powdered sugar mixture. Mist a knife with non-stick spray and slice marshmallows into 1”-2″ cubes. Cover the cut sides with your powdered sugar mix. The marshmallows will keep in an air tight container between layers of nonstick parchment paper for about 3 to 4 days.
It can be relaxing to experiment with different designs and colors, and they taste as good as they look. 🌈
Original recipe from: Naomi Robinson | Bakers Royale https://thefeedfeed.com/bakersroyale_naomi/st.-patrick-s-day-rainbow-marshmallows